32. Lettuce with mayonnaise dressing and baked potatoes with creamed beef. 33. Celery with French dressing and fried sweet potatoes with cranberry sauce. 34. Corned beef hash with eggs and triscuits with butter. 35. Lettuce with syrup dressing and buckwheat cakes. 36. Grated carrots with lettuce and unfired bread with butter or nut-cream. 37. Turnip salad with lettuce and unfired bread with butter or nut-cream. 38. Lettuce with French dressing and cornmeal patties with cranberry sauce. 39. Lettuce with French dressing and mashed potatoes with buttermilk and bacon. 40. Apple salad with lettuce and black bread with cheese. 41. Pear salad with cranberries and celery. Unfired bread with butter or nut-cream. 42. Lettuce with French dressing and baked potatoes and eggs. WHAT SHALL WE DRINK WITH OUR MEALS? This question is often asked. It depends entirely on the quality and combination of food which is eaten. A diet consisting of a variety of solids and vegetables with excessive fluids gives the stomach nothing to do; the contents pass at once into the intestines. Such mixtures are ingested instead of being digested; they cannot be fully utilized because the stimuli upon the drainage of the body is lacking. If dry foods are eaten, such as sandwiches, rice, macaroni, potatoes or dry cereals, without the addition of fruits, vegetables or soups, a small amount of liquid should be taken. Such simple foods do not form a perfect meal, therefore milk or broths are preferable to water. Water is best taken from five to fifteen minutes before the meal or from one to two hours after meals. Black malt coffee is sometimes beneficial if one-half cupful is taken after or with meals. It acts like a tonic, especially if the liver is sluggish. CHAPTER VI. MENUS FOR DINNER. Select menus suitable for the season of the year. In the spring-time use more of eggs, lamb, fish, green peas, spring chicken and egg-foods in the form of pancakes, omelets and puddings. During the summer eat very little meat. Use nuts, fish, eggs and milk foods. As the weather gets colder use more protein foods and carbohydrates. During the winter use a larger amount of dried legumes, nuts and meats, and more fatty foods. Add fruits and vegetables which are in season. 1. Apple salad with lettuce and broiled steak, shredded wheat with butter. 2. Cream of pea soup. Beef or roast pork with potato dumplings, stewed prunes. 3. Broiled chops with young peas and creamed potatoes. Oranges. 4. Tomato salad with lettuce. Veal with mushrooms and rice. Toast and coffee. 5. Cream of tomato soup. Veal chops with peas, stewed prunes. 6. Broth with egg. Spinach, hard eggs, tongue. Grapes or oranges. 7. Sweet potatoes with roast beef, tomato puree, celery. Black toast with coffee. 8. Apple salad with watercress, fish with shredded wheat or bread and butter.